Mussels in Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 40.1 μg | (201 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,949 mg | (49 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 22.6 mg | (151 %) | ||
| Iodine | 761 μg | (381 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 589 mg | |||
| Cholesterol | 647 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 kilograms mussels
- 4 garlic cloves
- 2 shallots
- 2 Red chili peppers
- 2 Beefsteak tomato
- 100 grams big, green Olives (pitted)
- 30 grams butter
- 200 milliliters dry white wine
- salt
- freshly ground peppers
- 1 handful parsley
Preparation steps
Place mussels in cold water and thoroughly brush; remove beards, if necessary, with a small knife. Discard all already opened mussels. Rinse well under running water and drain.
Peel and finely chop garlic and shallots. Rinse and halve chile peppers, remove seeds and ribs and chop very finely. Blanch tomatoes in hot water, rinse in cold water and peel. Halve and remove seeds, dice. Chop olives.
Heat butter in a large pan and saute shallots, garlic, chile peppers and olives until lightly browned. Add tomatoes and saute briefly. Deglaze pan with wine and season with salt and pepper, simmer for 1-2 minutes and add mussels. Simmer for about 3-5 minutes until all mussels have opened, shaking pan occasionally. Discard all unopened mussels.
Rinse parsley, shake dry, pluck off leaves and chop finely. Season mussels to taste and sprinkle with parsley. Serve.
